Rinse and scrub potatoes clean. Peel and chop them in to cubes.
Add the chopped potatoes to a large pot and cover them with water. Bring to a boil and cook for 10-15 minutes, until the potatoes are "fork tender." (Meaning you can pierced them with a fork.) Drain the potatoes in a colander and add to a mixing bowl.
Next begin to make you sauce by adding to a bowl your vegan mayo, mustard, pickle relish, salt, pepper, green onions, black salt, and sugar. Whisk together until combined. Taste and adjust seasonings to your liking.
While potatoes are still warm, add your potato salad sauce on top of potatoes. Mix with your potatoes slightly mashing some of the potatoes as you go along.
Cover and chill for a 2 hours if you desire cold potato salad (Overnight is best). Garnish with paprika and parsley and serve with vegan ribs, vegan stove top baked beans, bbq lentil meatballs, and some vegan coleslaw!
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Notes
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POTATOES: Russet potatoes are best in potato salad. However, red will work as well. Whatever you have on hand.
BLACK SALT: This is an optional ingredient, however it really adds a nice egg flavor to your potato salad and I highly recommend it.